Those things I've been told were radishes were really Chioggia beets. Basically beets that taste like radishes though, so it doesn't much matter.

the chioggia's i've had tasted like beets, and also they were beet-sized (i.e., larger than a golf ball). either you are accustomed to outrageously large radishes, or those were really radishes. are you sure they weren't watermelon radishes, or something like that?_________________aka: neverscared!
a flux of vibrant matter

(Finally an easy way to prepare that egg coffee you all the time drink - in your microwave oven! It only makes 6 to 8 servings, so you're really just going to have to make extra, aren't you, because who can ever have enough egg coffee?)

1. Place water in a 2 quart casserole. Heat in your microwave oven, covered, on full power for 12 minutes, or until almost boiling.
2. Beat egg and 2 tablespoons of water. Stir 2 tablespoons of egg mixture onto coffee grounds. Add enough cold water to completely moisten grounds. Pour into hot water.
3. Heat in microwave oven on full power for 4 minutes, or until almost boiling. Strain before serving.
MICRO-TIP: Because of the egg, this recipe makes very clear coffee.

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Based on my experience, this will make very chunky coffee, because it will have bits of cooked egg floating in it.

Now, after you make that, you'll want to have some alcohol. All the alcohol. So have some Irish coffee. From your microwave oven!

Instructions:
1. Place ingredients, except whipped cream, in a large ceramic or glass mug. (Unless you're a rebel*. If you're a rebel, you just do what you like with that cream. Bet you whipped it yourself.)
2. Heat in microwave oven on full power for 1 & 1/2 to 2 minutes, or until warmed. Do not boil.
3. Add whipped cream (Unless, as mentioned before, you are a rebel and already added it.

Heat a tablespoon or so of oil in a heavy saucepan over medium-high, than cook the sausage until thoroughly cooked. Add onions and garlic and stir occasionally until onions translucent. Add tomatoes, crushing them with fork or masher, and wine, if using. Simmer over medium heat for 10-15 minutes, stirring occasionally, until liquid reduced by a fourth. Add dried basil or oregano and paste. Simmer for another five minutes or until liquid reduced slightly. Season with salt and pepper to taste. (Note: Sauce is superb with pasta on its own.)

Combine first three ingredients in a large bowl until thoroughly mixed. Add eggs and stir until blended. Season with salt and pepper and basil if using.

Assembly

1 lb. lasagna noodles, cooked until al dente in salted water (cook a bit more just to be on the safe side)
Red sauce
Cheese filling

Grease 9x13 pan and put layer of noodles. Spread red sauce and put another layer of noodles. Spread cheese filling. Repeat with the two, or until you are out of noodles. Spread leftover red sauce and filling over top.

Spray sheet of aluminum foil lightly with cooking spray and lightly wrap top with it. Place in preheated 375F oven and cook for 25-35 min. or until heated through._________________WARNING: Microwave musclebear detection devices in use on these premises!

First, brown the sausages on all sides, then set aside. Then, in the same pan, sautee the greens in the butter with a clove of garlic and some salt, set that aside once the greens have wilted a bit. Then heat a couple tablespoons of oil in a pot and sweat all of the aromatics. Once they're all translucent, add the tomatoes, both diced and sauce, then the seasonings. Stir to combine, then bring to a simmer. Once that's simmering, add the filets (which have been seasoned with salt and pepper), reduce the heat to low, cover the pot, and let it cook for about an hour. When there's about 10 minutes left, stir in the sliced sausage and the greens. Serve with rice.

What's great about this dish is that you can use whatever fish/sausage/greens you like. You can even add more veggies to it if you want. Hope you try it and enjoy it! ^^_________________"You've got nowhere to go but here" - "Growing Old is Getting Old" by Silversun Pickups

The salts work out to approximately 75% sodium chloride and 25% potassium chloride, which is similar to the sodium/potassium mixture found in regular Gatorade.

The sugar is, according to the literature on which Gatorade is based, supposed to help the body absorb those salts to replace what comes out through your sweat. You know, all those electrolytes that plants crave.

I've tried it with a cheap low-calorie Wal-Mart flavoring powder that adds a bit of calcium and vitamin C. The end result is super-sweet, so I might cut the flavoring in half next time. It's full of aspartame and maltodextrin on top of the table sugar in the recipe.

I've seen suggestions online that dextrose is a better option, since it's basically glucose (table sugar is about half sucrose and half fructose, which requires some conversion before it can be used; glucose can be used directly). A 2 lb. box of glucose would probably cost just a few bucks from the right supplier, and might not be overpoweringly sweet in this recipe.

Another possibility could be taking the salts and adding them to sweetened tea instead of flavored drink mixes. I've seen mixed information about whether or not caffeine and other compounds in the tea would counteract the desired hydration effect by acting as diuretic.